Moroccan Tongue
Ingredients
- 1 calf's tongue
- Water
- 1 large onion, sliced
- 1 medium carrot sliced
- 1 Tbs. vinegar
- 2 tsp. salt
- 1 C. tongue cooking liquid
- 3 to 4 sliced cloves garlic
- 3 bay leaves
- 1 Tbs. vegetable oil
- 1/2 tsp. turmeric
- Salt and pepper
- 1 C. parsley chopped
Directions
Cover the tongue with cold water, bring to a boil, and drain. Cover the tongue with roughly 2 quarts fresh water. Add the onion, carrot, vinegar, and salt. Bring to a boil, cover, reduce the heat to low, and simmer until fork tender (about 30 minutes per lb.).
Before the tongue cools, peel off the skin. Strain the cooking liquid and let the tongue cool in the broth. Store in the broth until ready to use. Simmer the cooking liquid, garlic, bay leaves, oil, turmeric, salt, and pepper for 5 minutes. Add the tongue and simmer 5 minutes. Add parsley and simmer until heated through (about 10 minutes).
